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Crispy-Skin Salmon with Sea Bean and Daikon Salad

The crunchy-briny sea beans and mild daikon in this light yet intensely flavored Asian-style salad are a perfect accompaniment to the crisp salmon skin.


  • 2 lightly packed cups sea beans (about 3 oz.)
  • 1 daikon radish, julienned
  • 2 scallions, thinly sliced (about 1/3 cup)
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 Tbs. Asian sesame oil
  • 2 tsp. rice vinegar
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. skin-on salmon fillets
  • 2 Tbs. peanut oil
  • 1 Tbs. black sesame seeds, for garnish

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 105
  • Sodium (mg): 190
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 42


  • In a medium bowl, combine the sea beans, daikon, scallions, cilantro, sesame oil, vinegar, 1/4 tsp. salt, and a few grinds of pepper.
  • Pat the salmon dry with paper towels. Generously salt and pepper both sides. Heat the peanut oil in a large heavy-duty skillet, preferably cast iron, over medium-high heat. When the oil shimmers, add the salmon skin side down, and cook undisturbed until the skin is crisp, about 3 minutes. Lower the heat to medium, flip the salmon over, and continue to cook until done to your liking, 1 to 3 minutes more.
  • Transfer the fillets to four plates, skin side down. Portion the salad on top of the salmon, garnish with the sesame seeds, and serve.


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